Tag Archives: asian

Roasted Cauliflower with Miso Sauce

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Roasted Cauliflower with Miso Sauce | GuessWhosCooking.com | Healthy, quick, easy, simple, gluten free, dairy free, vegetarian, vegan
If you’re not a fan of cauliflower, you probably haven’t tried it roasted yet. Caramelized cauliflower combined with a simple miso sauce makes this an incredibly flavorful appetizer or side dish.

Roasted Cauliflower with Miso Sauce

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Serves 6
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes
This flavorful recipe is easy, healthy, gluten-free, dairy-free, low-carb, and vegan.

Ingredients

  • 1 head cauliflower (cut into florets)
  • 2 tablespoons olive oil
  • 1/4 cup miso (low sodium preferred)
  • 1 tablespoon rice wine vinegar or white vinegar
  • 1 tablespoon water
  • 1 teaspoon lemon juice
  • 1 tablespoon sesame seeds

Directions

Step 1
Preheat oven to 400˚F. Toss cauliflower florets with olive oil and place in a single layer on a baking sheet. Bake for 20-25 minutes, tossing 2-3 times, until cauliflower is well browned.
Step 2
Meanwhile, combine miso, vinegar, water, and lemon juice.
Step 3
Toss cauliflower with miso sauce, then garnish with sesame seeds and serve.

Roasted Cauliflower with Miso Sauce | GuessWhosCooking.com | Healthy, quick, easy, simple, gluten free, dairy free, vegetarian, vegan

Thai Stuffed Peppers

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Thai Stuffed Peppers
Change up the standard old stuffed peppers with this Thai-flavored recipe that loads up the veggies, turns up the flavor, and skips the cheese. To make this a vegan/vegetarian dish, use precooked whole grains such as quinoa, buckwheat, or brown rice instead of turkey.

 

Thai Stuffed Peppers

Print recipe
Serves 6
Prep time 25 minutes
Cook time 25 minutes
Total time 50 minutes
Tired of plain old stuffed peppers? Add some international flair with these healthy Thai stuffed peppers.

Ingredients

  • 6 medium bell peppers
  • 1 tablespoon cooking oil, such as canola, coconut, or olive
  • 1lb lean ground turkey (organic preferred, or at least no antibiotics used)
  • 1/2 cup yellow onion (diced)
  • 1 teaspoon garlic (minced)
  • 2 cups Chinese or Japanese eggplant (chopped)
  • 2 cups white mushrooms (diced)
  • 1/2 cup natural peanut butter (organic preferred)
  • 1 1/2 tablespoon low sodium tamari or soy sauce
  • 2 teaspoons sambal oelek or other hot/chili sauce to taste

Directions

Step 1
Preheat oven to 400˚F. Cut tops off bell peppers and set aside. Remove rind and seeds from the inside and discard. Remove bell pepper stems and chop, then set aside.
Step 2
Heat oil in a large skillet over medium high heat. Add the onion and turkey and stir occasionally until meat is mostly cooked, about 3-4 minutes. Add garlic, eggplant, and mushrooms, until vegetables start to soften, stirring occasionally. Add chopped bell pepper tops and cook for about 1 minute.
Step 3
Combine peanut butter, tamari, and sambal oelek in a small bowl, blender, or food processor. Stir into turkey mixture and remove from heat. Place bell pepper bottoms into a baking dish such as an 8x8" pan or cake pan. Fill with turkey mixture, then bake for 20-25 minutes until tops start to brown and bell peppers become tender and look a little shriveled on top. Serve warm.

 

Thai Stuffed Peppers

Asian Chicken Marinade

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Asian Chicken Marinade | GuessWhosCooking.com | Healthy, easy, simple, gluten free, dairy free

This simple, healthy Asian-flavored marinade can be used for baked or grilled chicken.

Asian Chicken Marinade

Print recipe
Serves 4 - 6
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
This simple, healthy Asian-flavored marinade can be used to bake or grill chicken.

Ingredients

  • 3 tablespoons low sodium tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon cooking oil, such as grapeseed, canola, or olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1 - 1 1/2lb boneless skinless chicken (breast, thighs, or both)

Directions

Step 1
Combine all ingredients except chicken in a medium bowl, mixing well. Add chicken, cover with marinade, and cover the bowl. Refrigerate for 2-24 hours.
Step 2
Grill chicken on an outdoor grill or on a stovetop grill pan, flipping once nice grill marks have formed, until internal temperature reaches 165° F, or finish in oven once both sides have nice grill marks. Another option is to bake at 350° F until internal temperature reaches 165° F, about 20-30 minutes, depending on the thickness of the chicken.
Step 3
Serve sliced or chopped on a salad.

Pan-Fried “Noodles” with Vegetable Stir Fry

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Pan-Fried "Noodles" with Vegetable Stir Fry

Pan-Fried “Noodles” with Vegetable Stir Fry

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This recipe replaces unhealthy fried refined noodles with light pan-fried spaghetti squash. It's delicious!

Ingredients

  • 1 Medium spaghetti squash
  • olive oil
  • 1lb chicken, fish, or scallops (bite-sized pieces)
  • 1 egg white
  • 2 teaspoons corn starch
  • 1/2 teaspoon salt
  • 1 Medium yellow onion
  • 1/2lb snow peas
  • 1/2lb shiitake mushrooms
  • 1/4lb bean sprouts
  • 1 tablespoon Shaoxing rice wine (or substitute dry sherry)
  • 2 tablespoons low-sodium tamari
  • 1/4 teaspoon white pepper
  • peanut oil

Directions

Step 1
Preheat oven to 400 degrees F. Cut the spaghetti squash in half and remove the seeds. Brush with olive oil, then place face-down on a baking sheet. Bake for 30-40 minutes or until tender. Let cool.
Step 2
Meanwhile, whisk the egg white in a medium bowl, then add corn starch, salt, and protein of choice (chicken, fish, or scallops) and combine. Cover and refrigerate for about 20 minutes.
Step 3
Combine the Shaoxing rice wine, tamari, and black pepper, then set aside.
Step 4
Heat 2 tablespoons peanut oil in wok or large pan. Add the chicken, fish or scallops and stir fry for a few minutes until mostly cooked. Set aside in a dish, leaving excess oil in pan or letting oil pool in the dish and adding any remaining oil back to the wok.
Step 5
Add 1-2 tablespoons peanut oil to the pan, less if some oil remains from the previous step. Add the onion and cook for a few minutes, stirring occasionally, until it starts to become translucent. Add the mushrooms and cook until they are mostly soft, stirring occasionally. Add the snow peas and cook another 2-3 minutes, until they are bright green and no longer dull. Add the bean sprouts and cook 1 more minute.
Step 6
Add the chicken, fish, or scallops back to the wok, then add the sauce and combine. Set aside in another dish, then wipe out the pan.
Step 7
Once the spaghetti squash has cooled, use a fork or spoon to scoop out the flesh, which will resemble noodles.
Step 8
Heat the wok over medium heat, then add 2 tablespoons peanut oil. Add enough spaghetti squash to form a solid layer about 1/2 inch thick on the bottom of the pan. Once it starts to become golden brown on the bottom, flip the spaghetti squash and cook until the other side starts to turn golden brown. Repeat with remaining squash if necessary. Place the squash on a serving plate.
Step 9
Top the squash with the vegetable stir fry and serve.

Pan-Fried "Noodles" with Vegetable Stir Fry

Easy Whole Wheat Scallion Pancakes

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These savory pancakes are similar to Chinese and Korean pancakes, but are made with whole wheat flour. They may not be completely authentic, but they are easy to make and even easier to eat. You could experiment with other finely chopped or shredded veggies too, such as carrots or bell peppers.

Healthy Whole Wheat Scallion Pancake - similar to Chinese or Korean pancakes. Guess Who's Cooking

Whole Wheat Scallion Pancakes

Print recipe
Serves 4-8
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
Meal type Appetizer, Breakfast, Lunch, Main Dish, Side Dish, Snack
These savory pancakes are similar to Chinese and Korean scallion pancakes, but have a healthy twist with whole wheat flour.

Ingredients

Pancakes

  • 4 large eggs
  • 1 1/2 cup water
  • 1 cup whole wheat flour
  • 1 1/2 cup green onions (or about 8 stalks)
  • 1 teaspoon salt (or to taste)
  • 2 teaspoons oil (grapeseed, canola, coconut, or olive oil)

Dipping Sauce

  • 2 tablespoons low sodium tamari or soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil

Directions

Pancakes
Step 1
Add eggs to a large bowl and whisk. Add water and flour and whisk until well combined.
Step 2
Slice green onions into 1-inch pieces. Add to batter, along with salt.
Step 3
Heat a medium nonstick skillet over medium heat. Add about 1/2 teaspoon oil to the pan to lightly coat the bottom.
Step 4
Add about 1 cup of batter to the pan. Swirl the pan to make the pancake an even round shape, and use a wooden spoon to spread out the scallions if necessary.
Step 5
When the edges start to brown and the underside is golden brown, about 3-4 minutes, flip the pancake. Continue cooking until the underside is golden brown, another 3-4 minutes. Set aside and repeat steps 3-5 until you've used up all the batter. Cut into wedges and serve with dipping sauce.
Dipping Sauce
Step 6
Whisk together ingredients for dipping sauce.

Kung Pao Chicken

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Kung Pao Chicken - healthy, clean, natural, low carb, gluten free, dairy free. https://guesswhoscooking.com

Kung Pao Chicken

Print recipe
Serves 6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy Peanuts, Soy, Tree Nuts
Dietary Diabetic, Gluten Free
Meal type Lunch, Main Dish
Misc Serve Hot
Occasion Casual Party, Formal Party
Region Chinese
This recipe isn't perfectly authentic, but it is tasty and uses pretty wholesome ingredients.

Ingredients

  • 1lb chicken breast (cut into 1-inch cubes)
  • 1 tablespoon coconut oil
  • 2 cups mushrooms (quartered)
  • 2 bell peppers (chopped)
  • 4-6 green onions (cut into 1-inch pieces)
  • 2 tablespoons corn starch (non-GMO and/or organic) (divided)
  • 1 tablespoon water
  • 3 tablespoons reduced sodium tamari (divided)
  • 2 tablespoons sriracha sauce
  • 2 teaspoons rice wine vinegar
  • 10-12 dried red chiles
  • 1/4 cup nuts, such as peanuts or cashews

Directions

Step 1
In a medium bowl, combine chopped chicken with 1 tablespoon corn starch and 1 tablespoon tamari, Let sit for a few minutes while you chop the other vegetables.
Step 2
Preheat a wok over medium-high heat and add coconut oil. Add chicken and cook until all sides are opaque.
Step 3
Add mushrooms and cook for another 3-5 minutes. Add bell peppers and cook another 2-3 minutes. Add green onions and dried red chilis and cook for about 2 minutes.
Step 4
Meanwhile, combine tamari, rice wine vinegar, sriracha, and 1 tablespoon corn starch dissolved in 1 tablespoon water. Add to the wok after you finish cooking the chicken and vegetables. Stir to combine and turn down heat. Cook for 1-2 minutes or until sauce has thickened.
Step 5
Top with nuts and serve.

 

Kung Pao Chicken - healthy, clean, natural, low carb, gluten free, dairy free. https://guesswhoscooking.com

Kung Pao Chicken - healthy, clean, natural, low carb, gluten free, dairy free. https://guesswhoscooking.com

 

 

Thai Peanut Rainbow Salad

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Thai Peanut Rainbow Salad - healthy, dairy free, gluten free. guesswhoscooking.com   

Ingredients

For dressing:

1/3 cup peanut butter

1 1/2 Tablespoons tamari

juice of 1 lime (1 1/2 Tablespoons) (or rice vinegar if you don’t have a lime)

2 teaspoons sambal oelek (or Thai sweet chili sauce)

1/4 cup water

Thai Peanut Rainbow Salad Dressing - healthy, dairy free, gluten free. guesswhoscooking.com

1 cup sugar snap peas, chopped

1 cup carrots, sliced

2 cups red and yellow bell pepper, chopped

1 cup cherry or grape tomatoes, halved

2 cups red cabbage, thinly sliced

1 cup cucumber, chopped

1/2 medium avocado, diced

1/4 cup green onions, thinly sliced

Garnish: 1/4 cup chopped peanuts (optional)

Optional: Baked tofu*

Thai Peanut Rainbow Salad - healthy, dairy free, gluten free. guesswhoscooking.com

Directions

Combine all dressing ingredients in a blender, food processor, or by stirring in a bowl. Combine all salad ingredients and top with dressing. Top with peanuts or other nuts (optional) as a garnish and serve.

 

*For baked tofu: slice 2 packages of firm tofu (non-GMO and/or organic) into blocks and press between 2 towels to squeeze out some of the water. Cut into cubes, toss with olive oil, and bake in the oven at 350 degrees until golden, stirring once or twice.

Savory Oatmeal

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Savory Oatmeal with Poached Egg | guesswhoscooking.com | Healthy, vegetarian, dairy-free, and can be made vegan or gluten-free

Savory Oatmeal

Print recipe
Serves 4
Prep time 40 minutes
Dietary Diabetic, Vegetarian
Meal type Breakfast
Oatmeal is most often eaten with added sugar, so this recipe swaps out the sugar for healthy and delicious vegetables. Think of it as a hearty breakfast risotto!

Ingredients

  • 1 cup steel cut oats
  • 3-4 cups low-sodium vegetable broth
  • 1 teaspoon cooking oil
  • 1 medium yellow onion (about 1 cup)
  • 10oz mushrooms, such as button, crimini, or shiitake (sliced)
  • 1 bunch Swiss chard or other cooking greens, or 4-5 cups baby spinach (chopped)
  • 1 tablespoon reduced sodium tamari or soy sauce
  • salt to taste

Optional

  • 4 large eggs (poached or pan-fried, organic, pasture-raised and/or cage-free preferred)
  • 2 green onion stalks (sliced)
  • 1 tablespoon sesame seeds
  • 1 teaspoon hot sauce

Directions

Step 1
In a saucepan, combine oats and broth or water. Bring to a boil, then reduce heat. Simmer, with the lid cracked, for 20-30 minutes, stirring occasionally, adding more liquid as needed, until desired texture is reached.
Step 2
Preheat a skillet over medium-high heat. Add oil, then add onions and cook for 2-3 minutes. Add mushrooms and cook until tender, about 5 minutes . Add greens, turn down heat, and cook until greens are wilted. Combine cooked oats with vegetables, and top with optional toppings.
Step 3
Combine cooked oats with vegetables, stir in tamari, and top with optional toppings.

 

Savory Oatmeal | guesswhoscooking.com | Healthy, vegetarian, dairy-free, and can be made vegan or gluten-free

 

To make ahead: Prepare oatmeal and vegetables and store in separate containers. To reheat, add vegetables and 1-2 tablespoons of water or broth to oatmeal and microwave for 1-2 minutes. Add optional toppings and eggs if desired. A hard-boiled egg could be cut up into the oatmeal or eaten on the side as they are easier to make ahead.

 

Note: You can use whatever vegetables or toppings you like. Other vegetables to consider would be carrots, bell peppers, asparagus, or anything else you like. As toppings, you could add sliced almonds or other nuts or seeds.

Savory Oatmeal | guesswhoscooking.com | Healthy, vegetarian, dairy-free, and can be made vegan or gluten-free

 

Saovry Oatmeal - GuessWhosCooking.com - Savory oatmeal with sauteed veggies, chicken, and egg

Thai Coconut Curry Chicken Soup

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Thai Coconut Curry Chicken Soup - low carb, gluten free, dairy free. Follow GuessWhosCooking.com on Twitter @guesswhoscookin

Ingredients

1 tablespoon virgin coconut oil

1 leek, white and light green parts only, thinly sliced

2 shallots, minced

2 carrots, diced (or more)

1 pound boneless skinless chicken breast (about 2 medium-large), organic and free-range preferred

1 quart (4 cups) low sodium broth (chicken or vegetable) + 2 cups water (or more broth)

2 cups mushrooms, sliced

3-4 pieces baby bok choy, sliced lengthwise

2 tablespoons fish sauce

2 tablespoons red curry paste

2 teaspoons curry powder

2 teaspoons sriracha

1 15 ounce can full-fat coconut milk

1 lime, sliced into wedges

 

Directions

In a large stock pot, heat the coconut oil over medium heat. Add the leeks, shallots, and carrots, and cook for 2-3 minutes, until fragrant.

Add the chicken breasts and brown both sides, about 4 minutes per side. Be sure to stir the vegetables to prevent them from burning.

Add broth and water, bring to a boil, then simmer for at least 30 minutes (longer for more tender chicken).

Add mushrooms and bok choy and cook until they are almost tender. Add all remaining ingredients except sriracha and lime wedges, and heat thoroughly. Remove the chicken breasts from the soup and shred with two forks, then add back to the pot.

Serve with a squirt of sriracha and 1-2 lime wedges.

 

Notes

  • You can add whatever vegetables you like. In Thai food, carrots, mushrooms, and greens are great. However, you could add broccoli, bell peppers, celery, or other vegetables you like.
  • In this recipe, shallots and leeks were used, but onion and garlic would be fine too.
  • You can use different combinations of seasoning. For example, you can use extra curry powder and omit the curry paste if you don’t have it. You can also leave out the fish sauce and add tamari instead. Make this soup according to your tastes and what ingredients you are willing to buy.

Asian Cole Slaw

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Asian Cole Slaw. Follow Guess Who's Cooking on Twitter @guesswhoscookin

 

Serves: 6-8

Time: 15-20 minutes

 

Ingredients

1 head of cabbage, thinly sliced

4 stalks green onions, sliced

1/4 cup sliced almonds

2 tablespoons sesame seeds

1 can mandarin oranges, packed in water or juice, drained

For dressing:

1/4 cup + 2 tablespoons extra virgin olive oil

2 tablespoons sesame oil

1/2 cup rice vinegar or white vinegar

Salt and pepper to taste

 

Directions

Preheat a skillet over low heat. Add almonds and toast, stirring frequently, until they start to turn very light brown. Add the sesame seeds and continue to stir often, until toasted but not burnt. Mix together salad dressing ingredients by shaking in a jar, blending in a blender, or whisking in a bowl. This cole slaw tastes best if you toss the cabbage with the dressing 30 minutes prior to serving, then add all other ingredients just prior to serving.